This is a great recipe, but it does take time to make the gnocchi and it is a messy business. Best when you have some time on your hands, but you can consume them up to a week later if you keep them in the fridge and covered with cling film.

To begin, fill a large saucepan half full with water, bring to the boil then drop in the potatoes and boil for 25 minutes. Drain the potatoes, refill the saucepan with cold water and replace the potatoes in the cold water. Leave for five minutes then peel under water. Once done, use a mixer to finely grate the cooked potato and transfer to a large mixing bowl. Measure out the gluten free flour into a sieve and sieve into a separate bowl. Slowly mix the flour into the potato using a wooden spoon until you have all the flour in, then switch to using your hands to knead the mixture until it forms a dough, roughly five minutes should do.

Place some more gluten free flour on your work surface then use your hands to take off a hand sized piece then stretch this out into a cigar shape and size before cutting pieces into two finger length bits, then use your fingers to pinch in the ends while turning, so you end up with a boiled sweet shape. Finish by placing the back of a fork on the thick part then apply a gentle pressure and roll backwards, repeat so you end up with a grid shape over the gnocchi.

To cook, bring a large saucepan to the boil and add a teaspoon of salt. Once boiling, drop in the gnocchi, when they rise to the top use a slotted spoon to take them out and place in a bowl. Finish by applying a drizzle of olive oil and chopped parsley, or grated parmesan or a sauce of your choice.